Maharashtrian Satori (Mawa Flatbread) – Festive Sweet Stuffed Treat

Satori Recipe (Maharashtrian Mawa Flatbread)

Satori, a traditional Maharashtrian dessert, is a delectable flatbread made with khoya (mawa) and stuffed with a mixture of aromatic spices, nuts, and dry fruits. It is often prepared for festivals and special occasions, delighting the taste buds with its rich texture and sweet filling. This Maharashtrian specialty offers a fusion of flavors, perfect for serving alongside your festive meals or enjoying as a treat on its own.

Ingredients

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 70 minutes

Servings: 4

Cuisine: Maharashtrian

Course: Dessert

Diet: Vegetarian

Instructions

1. Prepare the Dough:

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   • Start by making the dough for the Satori. In a large mixing bowl, combine the all-purpose flour (maida), semolina (sooji), and gram flour (besan). Gradually add warm water to form a thick dough. Knead the dough until smooth and elastic. Set it aside, covering it with a damp cloth. Let the dough rest for about 30 minutes to soften and become easier to work with.

2. Prepare the Filling:

   • While the dough is resting, prepare the stuffing. Heat 2 tablespoons of ghee in a shallow pan over medium heat. Add the khoya (mawa) and fry it until it begins to release ghee on the sides, which should take around 5 to 8 minutes. Be sure to stir continuously to prevent the khoya from burning. Once done, remove it from the heat and let it cool.
   • In the same pan, add a little more ghee and fry the poppy seeds and dry dates powder (Kharik pud) separately. Allow the poppy seeds to cool down before grinding them into a fine powder.
   • Now, mix the cooled khoya, poppy seeds powder, dry dates powder, and caster sugar in a bowl. Blend everything into a smooth mixture. If the filling seems too dry, add a little milk—around 2 to 4 tablespoons—until the mixture reaches a moist, binding consistency.

3. Assemble the Satori:

   • Once the dough has rested, divide it into small balls, about the size of a golf ball. Roll each dough ball into a small puri (flat round disc). Place a spoonful of the khoya mixture in the center of each puri, just like stuffing a paratha or puranpoli.
   • Carefully fold the edges of the puri around the filling and seal it, ensuring that the stuffing remains inside. Roll the stuffed dough ball into a thick, even chapati, approximately 1-inch thick and 5 inches in diameter.

4. Cook the Satori:

   • Heat a tawa or griddle on medium flame. Place the rolled Satori onto the tawa and cook on both sides, applying ghee as needed. Press gently with a spatula to ensure even cooking and allow the Satori to puff up slightly as it cooks. The golden brown color and puffiness are key indicators that the Satori is perfectly fried.
   • Once both sides are golden and crispy, remove the Satori from the tawa and place it on a kitchen towel to absorb excess ghee.

5. Cool and Store:

   • Allow the Satori to cool down completely. Once cooled, you can store the Satori in an airtight container for up to 7 to 10 days, making it a perfect sweet treat to enjoy during festive times.

6. Serving:

   • Serve the Satori as a delicious sweet side dish with your festive meal. It pairs wonderfully with other traditional Maharashtrian dishes and adds a touch of sweetness to your celebrations.

Tips for Perfect Satori:

• Khoya Quality: Use fresh, high-quality khoya for the filling to enhance the flavor and richness of the dessert.
• Milk Adjustment: The amount of milk needed in the filling can vary based on the moisture content of the khoya. Add milk gradually to avoid making the filling too runny.
• Puffing: Ensure that the Satori puffs up during frying, as it is a sign of a well-cooked, airy texture.

Nutritional Information (per serving):

• Calories: Approximately 250 kcal
• Protein: 3g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 2g
• Sugar: 15g

Enjoy your homemade Satori as a festive treat, and relish the traditional flavors of Maharashtra in every bite!